Easy recipe win. Squash and coconut combine for a surprisingly nice flavor. What I have found to be true is that some squashes are sweeter than others. The butternut squash I used in this recipe was naturally very sweet and therefore I felt it completely unnecessary to add any extra sweeteners to these snacks. If you, by chance, get more of a bland tasting squash then I would suggest adding perhaps 1/4 cup of honey to the batter before baking for a sweeter taste.
Ingredients:
1 cup cooked squash (pureed)
1/2 cup unsweetened shredded coconut
1 Tbsp coconut flour
1/2 tsp vanilla
1 egg
1/2 cup raisins
pinch of salt
Directions:
Combine all of above in a medium mixing bowl.
Place in one inch piles on baking sheet.
Bake at 375 degrees for about 15 minutes.
Let cool.
Enjoy!
